Preheat your oven to 200°C/Fan 180°C/Gas 6. Place a roasting tin in the oven to warm up. Halve the butternut squash and scoop out the seeds. Chop the squash into 2-3cm cubes – no need to peel, unless you would prefer to. Peel the red onion and cut into quarters. Quarter the lemon.

Remove the hot tin from the oven and pour in 2 tbsp olive oil. Add the squash, onion and lemon to the tin. Season with salt and pepper and toss to coat in the oil. Pull 2 cloves of garlic from the bulb and save for the miso soup recipe. Nestle the rest of the garlic bulb in the tin. Slide into the oven and roast for 40 mins till the squash is soft.

Fill your kettle and boil it. Pick the thyme leaves off their woody stalks – you can push the sprigs through a sieve and the leaves will be stripped from the stalks, collecting in the bowl of the sieve.

Squeeze the juice from the roasted lemon quarters into a jug. Set aside. Remove the garlic bulb from the tin, and use the back of a knife to squeeze the roast garlic cloves from their papery skins. Add them to the squash. Pour in 800ml boiling water.

Blend the soup till smooth using a hand-held blender, or blitz in batches in a blender. Taste the soup and add some salt and pepper, and as much of the roasted lemon juice as you prefer. Trickle in more water if the soup is too thick for your liking.

Ladle into warmed bowls. Scatter over the sesame seeds and drizzle over 1 tbsp sesame oil to serve.